Tetrahydropyridines (THP) are commonly associated with which characteristic in beer?

Tetrahydropyridines (THP) are compounds that can contribute an objectionable mousy character to beer, which is characterized by an unpleasant aroma reminiscent of mouse urine or dirty laundry. This characteristic often results from the presence of certain yeast strains that produce THP during fermentation, especially in lagers and worts that have undergone certain storage conditions or inadequate fermentation practices.

The development of THP can be problematic because it is generally considered a flaw in beer, detracting from the overall quality and desire of the beverage. Understanding the role of THP in beers assists brewers in identifying and managing potential issues during fermentation, thereby improving the final product's sensory attributes.

In contrast, the other choices—fruity aroma, hoppy bitterness, and sweetness—are desirable characteristics often cultivated through yeast selection, hop additions, and malt choice, which focus on enhancing flavor complexity and aroma rather than introducing off-flavors.